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Broiling Chart
Broil 3/4 to 1 1/2 inch thick steaks and chops so surface of meat is 3 inches from heat.
Broil thicker cuts 4 to 5 inches from heat. (Check your range instruction booklet.)
Broil on one side for about half of the time indicated in the chart for desired doneness.
Turn with tongs; broil for remaining time.
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Broiling (Total Time in Minutes)
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| Beef Steaks |
1-inch
|
|
Rare
Medium
Well-done
|
8-10
12-14
18-20
|
1 1/2-inch
|
|
Rare
Medium
Well-done
|
14-16
18-20
25-30
|
2-inch
|
|
Rare
Medium
Well-done
|
20-25
30-35
40-45
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| Hamburgers |
1/2-inch
|
|
Rare
Medium
Well-done
|
8
10
12
|
1-inch
|
|
Rare
Medium
Well-done
|
15
20
25
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| Pork Chop |
|
3/4 to 1-inch
|
20-25
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| Pork Steaks |
|
1/2 to 3/4-inch
|
20-22
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Ham Center Slice
|
Fully cooked, bone-in
|
|
1/2-inch
1-inch
|
10-12
16-18
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| Lamb Chops |
3/4-inch
|
|
Medium
Well-done
|
10-12
13-15
|
1-inch
|
|
Medium
Well-done
|
11-13
16-18
|
1 1/2-inch
|
|
Medium
Well-done
|
15-18
20-22
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| Chicken |
|
halved lengthwise or quartered
|
35-40
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